Pozole: Discover Delicious Recipes for Authentic Pozole Rojo, Chicken Pozole, and More
Discover the ultimate Mexican pozole recipe! This pozole rojo features tender pork and hominy simmered in a rich chile sauce, topped with cabbage, radish, lime, avocado, and more.
Pozole: Authentic Recipes for Pozole Rojo, Chicken Pozole, and Instant Pot Variations
I still remember my first trip to an acapulco mexican restaurant with friends. We were laughing about birria pronunciation when someone joked about a spicy mishap feeling like a “boil on butt” that required “butt paste.”
Despite the humor, I was captivated by a bowl of pozole—a traditional mexican pozole (or Pazole) often served on mexican independence day. I love this recipe because pozole recipes vary so much: you can find red pozole, green pozole, or even versions made with shredded chicken instead of pork with Hominy. This comforting mexican soup can also be served in many restaurants—like las palmas mexican restaurant, las palmas restaurant, or la diabla pozole y mezcal. If you ever search for “pozole near me,” you’ll discover just how beloved this dish is.
Ingredients in This Recipe ⬇️
Below, I’ll show you how to make Hominy stew, explain the difference between pozole rojo and other styles, and share recipe notes to help you perfect your own mexican pozole recipe. We’ll also compare chile serranos and jalapeños, talk about related favorites like carnitas michoacan, and look at some pork stew recipes. Let’s jump right in!
How to Make Delicious Pozole at Home
What is Pozole and Its Historical Significance?
What is pozole? It’s a hearty pork stew or chicken-based dish that blends pork and hominy into a flavorful meal. In fact, hominy is corn that’s been treated to remove the hull, giving each kernel a plump texture.
Because Hominy stew can be made with various meats and chiles, including cuts of pork, pozole recipes vary by region. Some cooks prefer made with tender pork (like pork shoulder or neck bones), while others opt for chicken pozole.
Another popular variation is called pozole blanco (sometimes referred to simply as blanco), perfect if you’d like to make the soup without using a red chile base. Whether you add 2 types of peppers at once or simply add the pork right at the beginning, each approach imparts its own unique flavor.
Either way, posole recipe references (also spelled “pazole”) have shown up in Mexican cooking for centuries—just like carnitas recipe references for carnitas michoacan.
Essential Ingredients for a Traditional Pozole Recipe
A classic Mexican hominy soup recipe typically includes:
- Protein: Often made with pork, especially pork shoulder, but you can use shredded chicken instead of pork.
- Hominy: You’ll see hominy corn in most hominy recipes. Add the hominy to the pot once your broth is almost ready.
- Broth Base: Use water plus chicken stock (or a bit of chicken bouillon) to form your pozole (or Pazole) broth.
- Dried Chile: Ancho chiles, guajillo chiles, and chile de arbol are common. They’re used in posole to create a robust chile sauce.
- Aromatics: At least 6 mentions of garlic (in total) and a sprinkle of oregano add depth. Include a bay leaf for extra fragrance.
Step-by-Step Guide
- Sear the Pork
- In a large stockpot, heat oil and sear the pork (pork shoulder is ideal). This locks in flavor.
- Build Your Ancestral Mexican Soup Broth
- Pour in cups of water, add chicken stock, and drop in a bay leaf. Season with salt and let it simmer.
- Make the Chile Sauce
- Lightly toast your dried chile peppers (like ancho and guajillo chiles). Rehydrate them, then blend with onion and garlic in a blender. Strain through a mesh strainer or fine mesh sieve to discard any tough bits. This red chile sauce forms the base of red posole.
- Combine and Simmer
- Stir the sauce into your pozole broth. Bring to a boil, then lower the heat to simmer gently. Add a tablespoon of tomato bouillon if you like.
- Add the Hominy
- Carefully add the hominy (drain canned hominy first) and let everything simmer longer.
- Shred and Return
- Remove the pork, shred it, then return the pork to the pot. Soon, you’ll have a delicious bowl of soup ready to go!
If you want a lighter version, you can make this pozole soup with chicken. Either way, this recipe makes a comforting meal that’s perfect any day of the week.
What Makes Pozole Rojo Unique?
Understanding the Ingredients Used in Pozole Rojo
Pozole rojo stands out for its vibrant, simply red color. This comes from dried peppers like ancho chiles, guajillo chiles, or chile de arbol. Because chile sauce is key, many cooks rely on these peppers for a smoky, sweet, and slightly spicy taste that defines red pozole.
The Importance of Chile Sauce in Authentic Pozole Rojo
Making a tasty pozole rojo recipe requires careful preparation of chile sauce. In fact, learning to make the chile sauce is crucial. You’ll toast, soak, blend, and discard leftover skins to create a smooth, flavorful base. Pair that with tender pork or shredded chicken, and you’ve got the essence of a traditional mexican soup.
Tips for Perfecting Your Pozole Rojo Recipe
- Balance Spices: Use enough garlic, oregano, and onion to boost flavor.
- Adjust Heat: Add more chile de arbol if you like it hot.
- Savor the Simmer: Let your soup simmer to develop a richer taste.
- Try Variations: For a tangier spin, go verde with posole verde, featuring tomatillos.
How to Prepare Chicken Pozole?
Choosing the Best Shredded Chicken for Chicken Pozole
Chicken pozole is great if you want a leaner dish. Thighs or breasts work well. After cooking in your Mexican hominy soup broth, shred the meat for even distribution. If you crave an extra homemade touch, use homemade chicken stock for more flavor.
The Role of Hominy in Chicken Pozole
Regardless of protein choice, hominy unites every version of Mexican hominy soup (or Pazole). Because hominy is corn processed to become soft and chewy, it’s the signature element that transforms the dish into a beloved soup in mexico. Pair that with your fresh toppings, and you’re set.
Instant Pot Vs. Traditional Cooking Methods
Short on time? Instant pot pozole or slow cooker Mexican hominy soup are excellent alternatives. An instant pot speeds up cooking, while a slow cooker creates a low-and-slow simmer that deepens flavor. Either way, posole can be made in countless ways to suit your schedule.
Can You Freeze?
Best Practices for Freezing and Storing
Absolutely—you can freeze pozole (or Pazole). Cool it down, store in airtight containers, and label everything. Then you can reheat portions whenever you want a warm, hearty meal.
Reheating Tips for the Best Flavor
To reheat, thaw your posole in the fridge, then warm it on the stove with a bit of chicken stock. Gently simmer and stir occasionally. This is why many love to make this soup in large batches: leftover pozole soup retains its bold taste!
What Are the Best Toppings?
Common Toppings You Need to Try
Before you serve pozole soup, be sure to prepare the toppings:
- Shredded cabbage (remember, cabbage in spanish is “repollo”)
- Sliced radish
- Chopped onion and cilantro
- Wedges of lime
- Creamy avocado
- Crunchy tortilla strips
These topping options add texture, brightness, and color to each bowl of pozole (or Pazole).
How to Serve Pozole with the Perfect Garnishes
I like to ladle the soup into bowls and let guests add topping items to taste. A handful of shredded cabbage, a squeeze of lime, and a dash of oregano can transform your bowl entirely.
How to Tell if a Pepper is Ripe
Look for peppers with firm skins and a shiny surface. Wrinkles might mean the pepper is past its prime. Also, check local chilis hours to snag the freshest produce.
What to Look for in Serrano and Jalapeño Peppers
Serranos pack more heat than jalapeños. Here’s a quick comparison table:
| Pepper | Heat Level | Size & Color | Common Uses |
|---|---|---|---|
| Serrano | Medium-Hot (10k–25k SHU) | Small, slender | Salsas, chile sauce, mexican food |
| Jalapeño | Mild-Medium (2.5k–8k SHU) | Larger, plumper | Everyday cooking, poppers |
Pick serranos if you want a spicier chile sauce; opt for jalapeños for a milder kick.
Key Takeaways
- Posole (sometimes “posole” or “pazole”) is a traditional mexican soup often made with tender pork or chicken.
- Hominy (i.e., hominy corn) is essential; hominy recipes highlight its unique texture.
- A great chile sauce—featuring ancho and guajillo chiles plus garlic—defines flavor, especially in pozole rojo.
- Try a pork, a chicken, or even green pozole..
- You can easily freeze and reheat it with extra chicken stock.
- Always prepare the toppings (like cabbage, radish, avocado) for fresh contrast.
- Consider an instant pot or slow cooker pozole soup (or Pazole) method if you have limited time.
- For variety, explore pork stew recipes or dishes like carnitas michoacan. You might see “pork in spanish” as “cerdo.”
- If you crave an eating-out experience, check local spots during convenient chilis hours, or maybe look for a las palmas restaurant or carnitas recipe special near you.
Whether you’re cooking for a family gathering or just craving a cozy meal, make pozole rojo or another style to celebrate its heritage. Once you taste it, you’ll see why so many people search for “pozole near me” in hopes of finding an authentic version close by. Enjoy exploring each step—and don’t forget that a spicy pepper choice can spark the same comedic drama we laughed about at that acapulco mexican restaurant!
Frequently Asked Questions – Pozole
❓ What is pozole?
This traditional Mexican dish is a hominy-based stew, often made with pork or chicken, slow-cooked in a rich broth infused with spices and herbs.
❓ How to make pozole?
To prepare this hearty stew, cook hominy with meat, garlic, onions, and a blend of spices. Let it simmer until the flavors meld, then serve with fresh toppings.
❓ How do I make Mexican pozole?
The authentic version includes slow-simmered hominy, meat, and a richly spiced broth. Garnish with shredded lettuce, radishes, lime, and oregano for added flavor.
❓ Is pozole healthy?
Yes, this dish is nutrient-dense, providing protein, fiber, and essential vitamins. Using lean meats and fresh toppings makes it an even healthier option.
❓ How to make pozole rojo?
This variation uses a red chili-based broth, blending dried guajillo or ancho peppers with spices to create a deep, smoky flavor.
❓ Is pozole fattening?
It depends on the ingredients. Versions made with fatty cuts of meat and rich toppings can be higher in calories, but using lean meats and vegetables makes it lighter.
❓ Is pozole good for you?
Yes! This dish is packed with fiber, protein, and essential nutrients. Choosing homemade versions with fresh ingredients enhances its health benefits.
❓ What does pozole taste like?
It has a deep, savory flavor with a slightly smoky and mildly spiced broth. The combination of hominy, meat, and toppings creates a rich, comforting dish.
❓ How to make pozole verde?
This green variation features a broth made with tomatillos, green chilies, and fresh herbs, giving it a vibrant, tangy, and slightly spicy taste.
❓ How to make chicken pozole?
Swap pork for shredded chicken and simmer it with hominy, garlic, onions, and spices. Serve with traditional toppings like cabbage, radishes, and lime.
❓ Is pozole gluten-free?
Yes! The dish is naturally gluten-free since it is made from corn hominy, meat, and spices. However, always check processed ingredients for cross-contamination.
❓ Is pozole healthy for you?
Yes, it provides a balanced mix of protein, fiber, and essential nutrients. Choosing homemade versions with fresh ingredients makes it even healthier.
© 2025 Pozole
More Mexican Recipes to Explore
If you’d like to expand your Mexican cooking repertoire, check out these other recipes:
- Chile Relleno Recipe: Authentic Mexican Chiles Rellenos
Discover how to prepare classic stuffed peppers with a detailed guide. - Fresas con Crema: Authentic Mexican Strawberries and Cream Dessert
A sweet treat featuring fresh strawberries and silky cream. - Homemade Gorditas Recipe: Make Authentic Mexican Gorditas at Home
Learn to craft thick corn cakes with various fillings. - Easy Green Chicken Enchiladas Recipe: Delicious and Flavorful Tips
Prepare tangy enchiladas with green sauce and tender chicken. - Delicious Arroz Con Leche Recipe | Classic Mexican Rice Pudding
Enjoy a comforting bowl of creamy rice pudding. - Grilled Pollo Asado
A citrusy, spice-marinated chicken dish perfect for summer grilling. - Lentejas (Mexican Lentil Soup)
A hearty lentil soup cooked with chorizo and spices. - Homemade Chamoy Sauce
Sweet, tangy, and spicy, perfect for drizzling over snacks.
Whether you’re learning to make Ancestral Mexican soup rojo or exploring new dishes like Chile Relleno and Fresas con Crema, Mexican cuisine offers endless variety. Enjoy the journey, and remember that a perfectly spiced meal can spark the same playful banter that began my love affair with this recipe!
Disclaimer: Always taste-test peppers before adding them to your pozole (or Pazole). We don’t want any real-life “butt paste” emergencies! For the adventurous, spicier peppers like serrano can be a fun twist. For mild palates, stick to something gentler, like jalapeños. Either way, enjoy your flavorful journey and consider exploring pork pozole soup next!
Pozole Rojo de Pollo in the Instant Pot
Equipment
- Instant Pot (or any electric pressure cooker)
- Blender
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 2 lbs about 1 kg of chicken (breasts or thighs, skinless; you can mix both)
- 6 cups of chicken broth homemade or store-bought
- 14 oz 400 g of hominy (drained and rinsed)
- 4 guajillo chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 1 chile de arbol optional for extra heat
- 1 medium onion half for the sauce, half chopped
- 4 garlic cloves divided
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin optional
- Salt and pepper to taste
- Hot water for soaking chiles
Instructions
- Soak the Chiles
- Remove stems and seeds from the guajillo, ancho, and chile de arbol (if using).
- Place them in a bowl with hot water for about 10 minutes to soften.
- Blend the Sauce
- In a blender, combine the soaked chiles, 2 garlic cloves, half the onion, a bit of the soaking water (or some chicken broth), and salt.
- Blend until smooth. Set aside.
- Sauté the Chicken in the Instant Pot
- Turn on the Instant Pot to “Sauté” mode.
- Add a drizzle of oil and quickly brown the chicken on both sides. Remove chicken to a plate.
- Combine Ingredients
- Pour the chile sauce into the Instant Pot.
- Return the browned chicken to the pot.
- Add the remaining chicken broth, the other half of the onion (chopped), the remaining 2 garlic cloves, oregano, cumin (if desired), and salt and pepper to taste.
- Stir gently.
- Pressure Cook
- Lock the Instant Pot lid and ensure the valve is set to “Sealing.”
- Select the “Pressure Cook” (or “Manual”) setting and cook on High Pressure for 15 minutes.
- When the cooking time ends, allow a natural pressure release for about 10 minutes, then carefully do a quick release.
- Add the Hominy
- Remove the lid. Take the chicken out to shred it.
- Add the hominy to the pot and stir.
- Return the shredded chicken to the pot. Switch to “Sauté” mode for a few more minutes to heat through.
- Your Pozole Rojo de Pollo is now ready to serve!
Video
Notes
- Spice Level 🌶️: For more heat, add an extra chile de arbol. For milder flavor, omit it altogether.
- Toppings 🥑: Serve with sliced avocado, chopped onion, shredded cabbage, and lime wedges.
- Flavor Boost 🧄: Sauté the onion and garlic before blending for a deeper, richer sauce.
- Hominy Choice 🌽: You can use canned hominy for convenience or dried hominy (soaked) for a more traditional approach.
- Storage 🍲: Leftovers freeze well. Store in airtight containers and reheat with extra broth if needed.
Nutrition
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
